BROCCOLI-HAM PUFF PANCAKE
We like to use our heirloom cast-iron skillet to make this Sunday special. The golden brown puff pancake with a creamy ham and broccoli filling makes a tasty main dish for brunch.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 3-4 minutes. In a small bowl, beat the flour, eggs and milk until smooth. Pour into prepared skillet. Bake at 425° until puffed and golden brown, 22-25 minutes., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add the remaining filling ingredients. Cook until heated through, about 10 minutes. , Spoon into center of puff pancake. Cut into wedges; serve immediately.
Nutrition Facts : Calories 413 calories, Fat 25g fat (14g saturated fat), Cholesterol 217mg cholesterol, Sodium 692mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.
BROCCOLI-HAM PUFF PANCAKE
I saw this recipe in a checklane recipe booklet - Taste of Home's 44 Meals Under $10. It looked delicious, so I decided to try it. It tastes as good as it looks. I was surprised that the pancake really does puff up. This is a good way to use up a bit of leftover cooked ham.
Provided by Sandaidh
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To Make Pancake:.
- Preheat oven to 425°.
- Place butter in 10 pie pan or oven-proof skillet and place in oven for 3 to 4 minutes, or until butter has melted.
- In mixing bowl, beat flour, eggs and milk until smooth.
- Pour into prepared pan.
- Bake at 425° for 22 to 25 minutes, or until puffed and golden brown.
- To Make Filling:.
- While pancake is cooking, melt butter over medium heat in saucepan.
- Stir in flour until smooth.
- Gradually add milk and continue stirring.
- Bring to a boil.
- Cook ans stir for 2 minutes, or until thickened.
- Reduce heat.
- Add remaining ingredients.
- Cook 10 minutes, or until heated thoroughly.
- Spoon into center of pancake.
- Cut into wedges and serve immediately.
Nutrition Facts : Calories 448.8, Fat 28.8, SaturatedFat 15.3, Cholesterol 225.3, Sodium 230.1, Carbohydrate 27.1, Fiber 2.9, Sugar 1.4, Protein 21.1
HAM AND BROCCOLI PUFFS
These starters look complex, but they're easy to make and still very elegant. -Lynda McCulloch, San Antonio, Texas
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 32 appetizers.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square. Cut each into 16 squares. , Place a heaping tablespoonful of broccoli mixture in the center of each square. Brush edges of pastry with eggs. Bring opposite corners over filling; pinch seams to seal., Place on ungreased baking sheets. Bake at 425° for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 122 calories, Fat 8g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
PUFFED-PANCAKE BRUNCH CASSEROLE
Honorable Mention Bisquick® Recipe Contest 2010! Gather family for a bacon and ham, double cheesy, puffy pancake - great morning, noon or night.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place butter in dish; place in oven until melted, about 10 minutes.
- In medium bowl, mix Bisquick mix, 1 cup of the milk and 2 of the eggs with whisk until tiny lumps remain. Pour over butter in baking dish. Layer with Swiss cheese, ham, bacon and Cheddar cheese. In large bowl, mix remaining 1 cup milk, remaining 6 eggs, the salt, mustard and nutmeg. Pour over casserole.
- Bake uncovered 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 460, Carbohydrate 19 g, Cholesterol 255 mg, Fat 2, Fiber 0 g, Protein 29 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 4 g, TransFat 1 1/2 g
EASY BROCCOLI AND HAM QUICHE
This quiche has great flavor and can be used for breakfast, lunch, or dinner. It tastes just as great the next day for leftovers! Use your favorite cheese!
Provided by JenCanCook
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Press the pie crust ito a 9-inch pie plate; set aside.
- Place broccoli in a glass bowl. Cover bowl with plastic wrap. Cook broccoli in microwave in 1-minute intervals until evenly heated through, about 5 minutes total; set aside.
- Melt butter in a large saucepan over medium heat. Saute onion and garlic in melted butter until slightly translucent, about 5 minutes.
- Stir ham and broccoli into the onion mixture and transfer to the pie crust.
- Beat Cheddar cheese, milk, eggs, and black pepper together in a bowl; pour over the ham mixture. Sprinkle paprika over the entire quiche.
- Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 30 to 45 minutes.
Nutrition Facts : Calories 480.1 calories, Carbohydrate 22.5 g, Cholesterol 186 mg, Fat 33.8 g, Fiber 3.4 g, Protein 22.5 g, SaturatedFat 14.7 g, Sodium 868.4 mg, Sugar 4.7 g
HAM AND CHEESE STUFF'N PUFF
This cheesy casserole, which rises up like a soufflé, takes just minutes to assemble!
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Whisk eggs, milk and sour cream in large bowl until blended. Add broccoli, stuffing mix, ham and 1/2 cup cheese; mix lightly.
- Pour into 2-qt. casserole sprayed with cooking spray; cover loosely with Reynolds Wrap® Aluminum Foil.
- Bake 1 hour or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Serve immediately.
Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 210 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
BROCCOLI-CHEESE PUFF
Here's a recipe I tend to lean on for make-me-feel-special comfort food. Based on a recipe from McCall's Cooking School, #6 under EGGS, CHEESE category. The introduction says, "A SAVORY VEGETABLE BREAD PUDDING. This is a truly magnificent vegetable side dish -- broccoli, cheddar cheese, and bread cubes baked in a basil-flavored egg custard and topped with rings of fresh bread. Prepare it up to 1 day in advance and then pop it into the oven to bake just before serving. The abundance of eggs and cheese makes this dish high in protein, and for a light lunch or dinner you need only add a big tossed salad." The only special tool that not every kitchen has is a 2.75-inch-diameter doughnut cutter required to give this dish its festive appearance; invest in one -- they're cheap! The resulting smiles will make you happy you did! You'll look like a genius! :) Neither prep nor cooking time includes 30 minutes standing time.
Provided by mersaydees
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In small saucepan, cook broccoli until tender according to package directions, separating broccoli as directed. Drain and set aside.
- Thoroughly grease the inside of 9x13x2-inch ovenproof baking pan using the butter or margarine.
- Using a large serrated knife, trim off and reserve crusts from bread slices. Using a 2.75-inch-diameter doughnut cutter, cut doughnut-shaped rounds from 8 slices of the bread. Cut bread trimmings and remaining 2 slices of bread into 1/4-inch cubes.
- Coarsely shred Cheddar cheese. Place cheese, bread cubes, and drained chopped broccoli into a large mixing bowl. Toss well and spoon into the prepared baking pan.
- Arrange doughnut-shaped bread rings on top of broccoli mixture, overlapping them if necessary. Beat eggs in same mixing bowl with a wire whisk or a rotary or portable electric mixer. Add milk, dried basil leaves, salt, and papper. Beat until smooth.
- Pour seasoned egg-milk mixture over broccoli and bread in pan. Let stand 30 minutes. (This much can be done up to 1 day in advance. Cover broccoli mixture with aluminum foil, removing from 'fridge about 1 1/4 hours before you plan to serve dinner.).
- Heat oven to 350°.
- Place uncovered pan on center rack in oven. Bake 60 to 65 minutes or until mixture is puffed and lightly browned, or when a knife inserted in center of puff comes out clean.
- Serve immediately.
Nutrition Facts : Calories 412.8, Fat 25.7, SaturatedFat 14.6, Cholesterol 225.8, Sodium 901.4, Carbohydrate 23.4, Fiber 1.8, Sugar 2.3, Protein 22.2
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